I've made this soup a dozen times, each time adding a new ingredient (i.e. boc choy, different kinds of mushrooms, edamame, udon noodles, kale, etc.), and it's always delicious. The broth base is really perfect for any kind of asian vegetable combo. It's also cheap and easy to make, and everyone I've made it for has loved it.

Needed to bring the soup course to a Chinese Murder Mystery dinner...my husband and I being the only non-meat eaters attending - thought I'd introduce tofu to the crowd! The soup was good, not great, but fit the bill! Interesting reaction to the tofu!!!

Leave out the spinach and use bok choy!! It is much heartier and stands up to the intense heat and makes this soup perfect. Used light soy sauce and had no problems with the salt. Nice with a dash of red pepper flakes too.